This Stir-Fried Honey-Ginger Chicken with Peppers is an easy weeknight meal that comes together quickly with only a few ingredients. It’s simple but the sweet sauce makes it extra delicious.
Guess what? I finally got to cook dinner in my new kitchen! We closed down the grill for one night and I dirtied a million pots and pans going to town on the stove, making Stir-Fried Honey-Ginger Chicken with Peppers.
This recipe is super simple with only a few ingredients. Sometimes simple is just better. I love ginger and honey together, and the sauce on this is super duper delicious. With one protein and one veggie, this stir fry comes together really quickly and easily.
The sauce is sweet, so even your kiddos will love this meal. Just make sure not to give it to babies under a year old since it’s got honey in it! The vinegar and soy sauce balances out the sweetness to perfection.
Isn’t it pretty? I love the color from the peppers! But you can use three of one color if that’s what you have. Serve over rice to soak up all the yummy sauce, and top with cilantro for a pop of freshness and flavor.
If you like things spicy, add some red pepper flakes while you’re cooking the peppers. We topped ours with sriracha!
Fun fact: If you have extra ginger (I did), you can freeze it! Wrap it (whole and unpeeled) tightly in plastic wrap, and then in tinfoil. When you need to use it again, you can peel and grate while still frozen, then throw it back in the freezer.
If you have a big enough pan, make a double batch of this! It’s great as leftovers, and you’re going to love it. Enjoy!
- ¼ cup honey
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 tbsp avocado oil (or canola or vegetable oil)
- 1 lb boneless, skinless chicken breasts, sliced thinly
- 3 red, yellow or orange bell peppers, sliced thinly
- 3 tbsp grated or minced fresh ginger
- 2 garlic cloves, minced
- Rice, for serving
- Cilantro, for serving (optional)
- In a small bowl, combine honey, soy sauce and rice vinegar.
- Heat 1 tbsp oil in a wok or large saute pan over high heat.
- Add chicken and cook until opaque but not cooked through. Transfer to a bowl.
- Add remaining oil to the pan. Add peppers and stir about 3-4 minutes until beginning to soften.
- Add ginger and garlic and cook about 30 seconds.
- Add soy mixture and bring to a boil. Return chicken to the pan and toss until sauce thickens and chicken is cooked through, about 5 minutes.
- Serve over rice, topped with cilantro if desired.
(Recipe adapted from Martha Stewart)
Note: Photos updated 6-13-19. Original photo below.